[1]田 双,孙菲宇,袁梦晗,等.一种平菇复合保鲜剂的研制及其保鲜效果研究[J].南京师范大学学报(工程技术版),2025,25(01):055-64.[doi:10.3969/j.issn.1672-1292.2025.01.007]
　Tian Shuang,Sun Feiyu,Yuan Menghan,et al.Development of a Composite Preservative for Pleurotus ostreatus and Research on Its Preservation Effect[J].Journal of Nanjing Normal University(Engineering and Technology),2025,25(01):055-64.[doi:10.3969/j.issn.1672-1292.2025.01.007]
点击复制

一种平菇复合保鲜剂的研制及其保鲜效果研究
分享到：

南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:
25卷
期数:
2025年01期
页码:
055-64
栏目:
食品科学与工程
出版日期:
2025-03-15

文章信息/Info

Title:
Development of a Composite Preservative for Pleurotus ostreatus and Research on Its Preservation Effect
文章编号:
1672-1292(2025)01-0055-10
作者:
田 双1; 孙菲宇1; 袁梦晗1; 王小军2; 陶明煊1
(1.南京师范大学食品与制药工程学院,江苏 南京 210023)
(2.南京师范大学生命科学学院,江苏 南京 210023)
Author(s):
Tian Shuang1; Sun Feiyu1; Yuan Menghan1; Wang Xiaojun2; Tao Mingxuan1
(1.School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
(2.School of Life Sciences,Nanjing Normal University,Nanjing 210023,China)
关键词:
平菇复合保鲜剂; 柠檬酸; 抗坏血酸; 大蒜提取液; 响应面优化
Keywords:
composite preservative for Pleurotus ostreatus; citric acid; ascorbic acid; garlic extract; response surface optimization
分类号:
TS255.36
DOI:
10.3969/j.issn.1672-1292.2025.01.007
文献标志码:
A
摘要:
通过探讨不同单一保鲜剂对平菇在贮藏过程中保鲜效果的影响,筛选出适合平菇的复合保鲜剂. 以平菇为试验材料,经保鲜剂处理后置于保鲜袋中,在4 ℃条件下贮藏,以失重率、感官评价分数、腐烂指数、褐变度为评价指标,采用单因素试验结合正交试验,研究不同浓度柠檬酸、抗坏血酸、大蒜提取液对平菇贮藏效果的影响. 结果表明,复合保鲜剂的最佳浓度配比为:柠檬酸浓度为0.9 g/L,抗坏血酸浓度为1.0 g/L,大蒜提取液浓度为250 g/L. 与单一保鲜剂相比,经此复合保鲜剂处理后,10 d内平菇的失重率及褐变度增加得到更好的抑制,延长了平菇的货架期.
Abstract:
The objective of this study is to investigate the effects of different single preservatives on the preservation of Pleurotus ostreatus during storage. Additionally,the study aims to identify composite preservative formulations that are suitable for use with Pleurotus ostreatus. The Pleurotus ostreatus are treated with preservatives and placed in preservation bags and stored at 4 ℃,and the effects of different concentrations of citric acid,ascorbic acid and garlic extract on the storage effect of the mushrooms are investigated by using the one-way test combined with the orthogonal test with the weight loss rate,sensory evaluation scores,decay index and browning degree as the evaluation indexes. The findings indicate that the optimal ratio of the composite preservative is 0.9 g/L citric acid,1.0 g/L ascorbic acid,and 250 g/L garlic extract,which can inhibit the weight loss and the increase of browning degree of Pleurotus ostreatus and prolong the shelf-life of Pleurotus ostreatus within 10 days after treatment with the composite preservative compared with the single preservative.

参考文献/References:

[1]马超,徐帆,王瑞,等. 平菇复合保鲜剂筛选及其贮藏效果研究[J]. 食品科技,2020,45(8):242-247.
[2]EFFIONG M E,UMEOKWOCHI C P,AFOLABI I S,et al. Assessing the nutritional quality of Pleurotus ostreatus(oyster mushroom)[J]. Frontiers in Nutrition,2024,10:1279208.
[3]UCAR T M,KARADAG A. The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom(Pleurotus ostreatus)[J]. Journal of Food Measurement and Characterization,2019,13(3):2298-2309.
[4]孙亚男,赵淑芳,李文香,等. 不同预冷方式及贮藏温度对采后平菇保鲜效果的影响[J]. 包装与食品机械,2015,33(4):15-20.
[5]SU D B,LV W Q,WANG Y,et al. Influence of microwave hot-air flow rolling dry-blanching on microstructure,water migration and quality of pleurotus eryngii during hot-air drying[J]. Food Control,2020,114:107228.
[6]QI Y,LI C L,LI H,et al. Elimination or removal of ethylene for fruit and vegetable storage via low-temperature catalytic oxidation[J]. Journal of Agricultural and Food Chemistry,2021,69(36):10419-10439.
[7]GUO Y X,CHEN X F,GONG P,et al. Effect of shiitake mushrooms polysaccharide and chitosan coating on softening and browning of shiitake mushrooms(Lentinus edodes)during postharvest storage[J]. International Journal of Biological Macromolecules,2022,218:816-827.
[8]CAI M H,ZHANG G,LI C Z,et al. Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E.coli O157:H7[J]. International Journal of Biological Macromolecules,2021,192:939-949.
[9]MARCAL S,SOUSA A S,TAOFIQ O,et al. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms[J]. Trends in Food Science & Technology,2021,110:418-431.
[10]ART?S-HERN?NDEZ F,CASTILLEJO N,MART?NEZ-ZAMORA L,et al. Phytochemical fortification in fruit and vegetable beverages with green technologies[J]. Foods(Basel,Switzerland),2021,10(11):2534.
[11]MA N,ZHONG L,ZHAO L Y,et al. Effects of drying methods on non-volatile taste components of tuber indicum[J]. Current Topics in Nutraceutical Research,2018,16(1):21-27.
[12]BERNAAS’U1 E,JAWORSKA G. Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms[J]. Journal of Food Composition and Analysis,2016,49:1-8.
[13]TAOFIQ O,FERNANDES A,BARROS L,et al. UV-irradiated mushrooms as a source of vitamin D2:A review[J]. Trends in Food Science & Technology,2017,70:82-94.
[14]CHEN X N,JIN W B,DONG Y R,et al. Research progress in preservation of postharvest edible fungi[J]. Advenced Materials Research,2012,476/477/478:614-619.
[15]付有亮,黄坤宁. 大蒜提取液的抑菌作用研究[J]. 食品安全导刊,2022(6):90-93.
[16]刘丽珍,甄莉娜,崔乃忠,等. 大蒜素的提取及抑菌效果研究[J]. 中国调味品,2021,46(2):79-82.
[17]代博仁. 大蒜乙醇提取物对腐败芽孢杆菌及其生物膜的抑制作用[D]. 雅安:四川农业大学,2020.
[18]曹薇. 脱臭大蒜提取物对鸭梨保鲜效果的初步研究[D]. 邯郸:河北工程大学,2017.
[19]田晶,李俊. 紫皮蒜大蒜素提取工艺优化及其抗氧化和抑菌活性研究[J]. 食品科技,2023,48(9):167-174.
[20]ZHANG X,LAN W Q,XIE J. Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp(Litopenaeus vannamei)[J]. Journal of Food Processing and Preservation,2021,45(7):e15614.
[21]张鲁斌,宋康华,谷会,等. 柠檬酸处理对鲜切粉葛褐化保鲜效果研究[J]. 热带作物学报,2017,38(6):1143-1148.
[22]ZHENG X Z,GONG M,ZHANG Q D,et al. Metabolism and regulation of ascorbic acid in fruits[J]. Plants,2022,11(12):1602.
[23]邓钦予,张杨涛,郑果,等. 外源抗坏血酸对鲜切竹根姜保鲜特性的影响[J]. 中国食品添加剂,2023,34(5):176-183.
[24]GUNKO S,TRYNCHUK O,PODPRIATOV H,et al. Changes in the quality parameters of mushrooms depending on the duration and conditions of storage[J]. Food Science and Technology,2021,15(1):125-135.
[25]付伟,焦云红,王更先,等. 复方保鲜剂在平菇采后保鲜中的应用研究[J]. 北方园艺,2014(18):151-154.
[26]王璐. 肉桂酸复合保鲜剂对海鲜菇采后保鲜研究[D]. 长沙:湖南农业大学,2019.
[27]许原,张梦奇. 3种天然保鲜剂对凤尾菇的保鲜效果[J]. 食品工业科技,2018,39(16):253-257.
[28]LI F H,HAN Q,WANG W X,et al. Carboxymethyl chitosan-based coatings loaded with glutathione extend the shelf-life of harvested enoki mushrooms(Flammulina velutipes)[J]. LWT,2022,166:113807.
[29]CASTELLANOS-REYES K,VILLALOBOS-CARVAJAL R,BELDARRAIN-IZNAGA T. Fresh mushroom preservation techniques[J]. Foods(Basel,Switzerland),2021,10(9):2126.
[30]刘丽,徐洪岩,姜俊凤. 不同抗氧化剂对鲜切马铃薯褐变的抑制效果[C]//2018年中国马铃薯大会论文集. 邵通,中国:中国作物学会,2018.
[31]ABDIPOUR M,HOSSEINIFARAHI M,NASERI N. Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit[J]. Scientia Horticulturae,2019,256:108564.
[32]张志敏,侯彦双,张兵,等. 大蒜提取液对新鲜树莓保鲜效果的影响[J]. 食品工业科技,2021,42(9):299-305.
[33]MISHRA B B,GAUTAM S,SHARMA A. Free phenolics and polyphenol oxidase(PPO):The factors affecting post-cut browning in eggplant(Solanum melongena)[J]. Food Chemistry,2013,139(1/2/3/4):105-114.
[34]张志敏,侯发民,李晓明,等. 大蒜素处理对刺梨采后贮藏保鲜效果的影响[J]. 食品工业,2020,41(9):205-209.
[35]张鹏. 不同贮藏温度对灰平菇品质影响及货架期预测模型的建立[J]. 热带农业科学,2021,41(12):53-58.
[36]高帅平,田广瑞,李顺峰,等. 不同气调保鲜对平菇贮藏品质和理化性质的影响[J]. 中国瓜菜,2024,37(4):79-86.
[37]GONG M,ZHANG T Y,WU Y Y,et al. Synergizing postharvest physiology and nanopackaging for edible mushroom preservation[J]. Food Chemistry,2025,463:141099.
[38]赵欣,韩建欣,武晋海,等. 响应面法优化复合护色剂对柿汁褐变的影响[J]. 中国食品添加剂,2022,33(1):146-153.
[39]肖川泉,张楠,罗小丹,等. 南酸枣复合果泥配方与护色工艺的优化研究[J]. 中国调味品,2024,49(1):25-32.

备注/Memo

备注/Memo:
收稿日期:2024-05-17.
基金项目:南京师范大学2023年度创新性实验教学立项建设项目.
通讯作者:王小军,副教授,研究方向:功能食品中活性物质提取. E-mail:173549009@qq.com; 陶明煊,副教授,研究方向:食品营养与健康. E-mail:45017@njnu.edu.cn
更新日期/Last Update: 2025-03-15